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    You are in: Home / Recipes / Chicken Marsala Pot Pie Recipe
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    Chicken Marsala Pot Pie

    Chicken Marsala Pot Pie. Photo by Rinshinomori

    1/3 Photos of Chicken Marsala Pot Pie

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Rinshinomori's Note:

    This recipe is easy to make with leftover store bought rotisserie chicken, ready-made 2 refrigerated pie crusts for 2 (9 in) pies, frozen steamer mixed vegetables, 1 can of chicken broth along with few more items. Adding Marsala wine and garlic to the mixture really improves the taste of classic chicken pot pie.

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    Ingredients:

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425°F.
    2. 2
      In a saucepan or deep skillet place potatoes and enough water to cover the potatoes by 1 inch and boil for 5 minutes on medium heat. Remove and place the potatoes in a colander.
    3. 3
      In a deep skillet add olive oil, onion and garlic on medium heat. Cook for 2 minutes. Add broccoli and cook another 2 minutes.
    4. 4
      Add flour to the skillet and mix well. Cook for about 1 minute. Flour will adhere to the vegetables.
    5. 5
      Add milk, chicken broth, potatoes, chicken, frozen vegetables, Marsala wine, salt, and pepper. Cook on medium low heat for about 10 minutes until mixture thicken a bit. Do not overcook.
    6. 6
      Soon the mixture to the crust lined pie pan (deeper ones work the best). Place the top pie crust, seal edge and flute. Cut 6-8 slits decoratively all around. Cover the edge with aluminum foil to prevent excessive browning the first 20 minutes in the oven.
    7. 7
      Bake 20 minutes and remove the aluminum foil. Continue to bake for additional 15-20 minutes. Remove from oven and let stand 5 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Marsala Pot Pie

    Serving Size: 1 (2670 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6052.6
     
    Calories from Fat 2811
    46%
    Total Fat 312.4 g
    480%
    Saturated Fat 93.6 g
    468%
    Cholesterol 227.0 mg
    75%
    Sodium 6715.3 mg
    279%
    Total Carbohydrate 626.5 g
    208%
    Dietary Fiber 52.8 g
    211%
    Sugars 44.1 g
    176%
    Protein 163.2 g
    326%

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